Apple Melt French Toast with Apple Tomato Soup

Apple Melt French Toast with Apple Tomato Soup

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Sandwich Ingredients

  • ½ C buttermilk or heavy cream
  • 1 tsp cinnamon
  • 2 T Pioneer® Sugar
  • 3 eggs
  • Texas Toast or a Sour dough bread (about 8 slices)
  • 4-8 bacon slices
  • 2 T butter
  • 2 Michigan Honeycrisp apples, sliced semi thick.
  • salt
  • pepper
  • Gruyere cheese or Mozzarella, thinly sliced
  • red onion, thinly sliced
  • handful of spinach leaves
  • honey mustard

Apple Soup Garnish:

  • 1 T butter, divided
  • 1 Michigan Red Delicious apple, diced
  • dash of cinnamon

Apple Soup:

  • 2-3 T olive oil
  • small onion, diced
  • 1 ½ tsp minced garlic
  • 3 Michigan Red Delicious apples, peeled, cored and chopped
  • 1 tsp each of Italian seasoning, salt and pepper
  • ½ tsp red pepper flakes
  • 6 oz. of tomato paste
  • 1 C of apple juice/cider
  • 2 C of water
  • 2 bay leaves
  • 1 can (14 oz.) diced tomatoes
  • 1 T butter
  • 2/3 C of Mozzarella cheese
  • 1 small container of sour cream (reserve some for garnish)

Sandwich Directions

  1. In a shallow dish, combine milk, cinnamon, Pioneer® Sugar, and eggs: whisk until combined. Soak bread in milk mixture. Once both sides are dredged, place on a cookie sheet until ready to prepare sandwiches.
  2. Fry bacon strips. Partially drain pan and set strips aside. Use this pan for frying sandwiches.
  3. In a separate sauté pan, melt butter. Add apple slices and sauté until tender; season Michigan apples with salt and pepper. Remove, and set aside.
  4. Begin preparing sandwiches: Heat bacon pan, with a layer of bacon fat left in pan (regular butter could be used in the place of bacon fat). Layer bread with a slice of cheese, 2 apple slices, 2 bacon strips, onions, spinach, apple slices, a swirl of honey mustard, and another cheese slice; top with second slice of bread, and fry sandwiches on both sides until golden brown.

Soup Directions:

  1. Heat one tablespoon of butter in sauté pan over medium heat. Add diced Michigan apples and cook until soft, 2-3 minutes. Set aside for final garnish.
  2. In a large sauce pan, add two tablespoons of oil. Add onions and garlic and cook on medium heat for about 3 minutes, stirring often. Add chopped Michigan apples, seasonings and tomato paste; stir to combine.
  3. Add apple juice, water, bay leaves and diced tomatoes. Simmer for 25 minutes. Remove bay leaves.
  4. Pour soup in batches into a food processor (or use an immersion blender) and puree. Once pureed, return to heat source, add one tablespoon of butter, Mozzarella cheese, sour cream (reserving enough for a dollop to garnish with) and adjust seasonings if necessary. Stir until combined. Fill bowl, add a small dollop of sour cream, sprinkle of cinnamon and prepared diced Michigan apples!
Apple Melt French Toast with Apple Tomato Soup
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